Acid-induced gelation of milk protein concentrates with added pectin: Effect of casein micelle dissociation
Matia-Merino, L; Singh, H
| HERO ID | 4947380 |
|---|---|
| In Press | No |
| Year | 2007 |
| Title | Acid-induced gelation of milk protein concentrates with added pectin: Effect of casein micelle dissociation |
| Authors | Matia-Merino, L; Singh, H |
| Journal | Food Hydrocolloids |
| Volume | 21 |
| Issue | 5-6 |
| Page Numbers | 765-775 |
| Abstract | The dynamics,of the formation of the acid gel network for mixtures of milk protein concentrate (MPC) and low methoxyl amidated (LMA) pectin were studied using theological measurements. The results as a function of pectin content and casein micelle integrity, from neutral pH to approximately pH 4.2, together with the microstructural changes observed in some of these systems, are presented. <br> <br>The gelation profiles of a. mixture of 4% w/v MPC and LMA pectin (0-0.075% w/v) after the addition of 1.2% w/v glucono-delta-lactone showed a gradual decrease in the shear modulus with the incorporation of pectin. The effects of casein micelle integrity on casein-pectin interactions were studied, by preparing MPC dispersions containing various levels of micellar casein. A gradual change in the shear modulus, from a disrupting effect of pectin added to MPC, in which the casein micelles are intact, to a clear synergistic effect of pectin added to dissociated casein systems, was found in the acid-induced milk gels. (C)007 Elsevier Ltd. All rights reserved. |
| Doi | 10.1016/j.foodhyd.2006.12.007 |
| Wosid | WOS:000245790200011 |
| Is Certified Translation | No |
| Dupe Override | No |
| Is Public | Yes |
| Keyword | acid milk gels; pectin; milk protein concentrates; rheology; calcium; CSLM |